Maza Sampler Recipe

Prepare

If using canned chickpeas, drain and reserve liquid. Peel skins from a few chickpeas if you want an extra-smooth hummus (optional).

In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin and salt. Pulse until coarse.

With processor running, drizzle in olive oil and add reserved chickpea liquid or water 1 tablespoon at a time until mixture is very smooth and creamy (about 1–2 minutes). Scrape sides as needed.

Taste and adjust salt, lemon or garlic. Transfer to serving bowl, smooth top, drizzle 1 tsp olive oil and sprinkle smoked paprika.

Char the eggplant over an open flame, under broiler or on a hot grill, turning occasionally, until skin is blackened and flesh very soft (20–30 minutes). Let cool slightly.

Peel away charred skin and scoop out flesh into a colander; let drain 10 minutes to remove excess liquid, then pat lightly with paper towel.

Combine eggplant flesh, tahini, lemon juice, garlic, olive oil, smoked paprika and salt in a bowl or processor. Mash or pulse to a coarse, slightly creamy texture (do not over-process if you want rustic texture).

Adjust seasoning. Transfer to plate, drizzle with a little olive oil and sprinkle chopped parsley.

Place bulgur in a small bowl and cover with 1/4 cup cold water. Let soak 10–15 minutes until tender; drain well and squeeze out excess moisture.

In a large bowl combine drained bulgur, chopped parsley, mint, tomatoes, cucumber and green onions.

Whisk together lemon juice, olive oil, salt and pepper and toss with salad. Taste and adjust lemon or salt. Let rest 10 minutes for flavors to marry before serving.

In a bowl combine yogurt, minced garlic, lemon juice, olive oil, salt and pepper.

Fold in diced cucumber and chopped dill (or mint). Chill 10–15 minutes to meld flavors. Taste and adjust seasoning before plating.

In a small blender or food processor combine basil, toasted pine nuts (if using), garlic, lemon juice and salt. Pulse while streaming in olive oil until a loose pesto-like dressing forms.

Taste and adjust salt or lemon. Transfer to a small bowl for serving; it can be used as a bright drizzle over other components.

Toast walnuts in a dry skillet over medium heat until fragrant, then let cool.

In a food processor combine roasted red peppers, toasted walnuts, lemon juice, pomegranate molasses, olive oil, smoked paprika, cumin, salt and breadcrumbs.

Pulse until a coarse, spreadable paste forms, scraping sides as needed. Adjust texture with a little water or olive oil if too thick, and adjust seasoning.

Transfer to serving dish and drizzle a little olive oil on top.

Place soaked, drained chickpeas, parsley, cilantro (if using), onion, garlic, cumin, coriander and salt in a food processor. Pulse until mixture is finely ground but not a paste — it should hold together when pressed but still be slightly coarse.

Transfer to a bowl and stir in baking powder and flour. Refrigerate 30 minutes to firm up (can be skipped if pressed for time).

Form mixture into small balls or flattened patties about 1–1.25 inches in diameter using wet hands.

Heat oil in a deep skillet to 350°F (175°C) or medium-high until shimmering. Fry falafel in batches, careful not to overcrowd, turning occasionally, until deep golden brown and cooked through, 3–5 minutes per batch.

Remove with a slotted spoon to a paper towel–lined plate to drain. Sprinkle a little salt while hot.

Arrange assorted pickles and olives in a small bowl or on the platter. If desired, toss olives with a teaspoon of olive oil and a pinch of za'atar or lemon zest for brightness.

On a large platter or divided board, spoon each dip (hummus, baba ganoush, muhammara) into small shallow bowls or spread in small mounds, leaving space between components.

Place tabouli, khyar b’laban and rihan in small bowls. Arrange warm falafel near hummus so guests can dip. Add bowls of pickles and olives.

Garnish each dip with its finishing olive oil drizzle, herbs or smoked paprika. Serve with warm pita or flatbread and enjoy.